North African Meatballs

This is so good!  Rather than browning the meatballs in oil, I decided to bake them for 20 minutes at 400 degrees.  That is the perfect amount of time to prepare the sauce.  Serve with quinoa or couscous.

For the North African Sauce:

  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, chopped
  • 1 lemon, zested
  • 1/2 cup pitted and chopped briny olives
  • 1/2 cup white wine
  • 1/4 cup chicken stock or broth
  • 1 (14-ounce) can crushed or diced tomatoes
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon dried red pepper flakes
  • Pinch ground cinnamon
  • Salt and freshly ground black pepper

For the Meatballs:

  • 1 egg
  • 2 tablespoons tomato paste
  • 3 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cumin
  • Pinch ground cinnamon
  • 3/4 pound ground beef
  • 1/3 cup finely ground rolled oats or fine bread crumbs
  • Salt and freshly ground black pepper
  • 3 to 4 tablespoons vegetable oil, for cooking
  • 4 tablespoons chopped fresh parsley leaves

Directions

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 24 meatballs, about 1-inch in diameter.  Coat a 24 mini muffin tin with cooking spray and place meatballs in tin, or just use a regular 13×9 baking dish or cookie sheet. Bake meatballs at 400 degrees for 20 mins.  Remove from the oven and let cool 5 minutes.

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

Add meatballs to sauce and simmer about 10 minutes.

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